Cornerstone C A MP U S
SE RV IC E S
N E WS L E T T E R
Michigan State Visit
// FOOD & BEVERAGE U P DAT E In early March, Joanna Saba, the Campus Registered Dietitian, and Maddie Paul, Campus Services Marketing Account Manager, headed up to Michigan State University to tour their allergen-free dining commons and attend a Plant-Based Protein Symposium. Joanna and Maddie were able to meet with the Dining team at MSU to discuss how they went about getting allergen-free certification, how they handle dining accommodations, and how they educate their customers on allergen information. As Miami F&B strives to create new, exciting ways to serve the dining accommodated student and guest population, it is important to see how others are doing it successfully and share our successes as well. The Miami Food & Beverage team is also considering the latest in dining trends as they begin creating menus for the Fall Semester. One of the largest trends in food & beverage is the integration of plant-based proteins into menus and market items. During the symposium, Joanna and Maddie were able to learn more about plant-based protein options along with new interesting ways to serve them. A few of the fun ideas were butternut squash wellington, toasted lentils for a salad topping, and mushroom burger patties.
To the Campus Services Team This is far from the world's first pandemic,
work remotely to ensure that when we return to
but it is the first of this scale of our lifetimes.
full operations we are ready to go. Retail, Marketing,
It is not often that we are aware we are in
Conference and Event Services, Catering, Vending,
a historical moment as it is happening, but
Purchasing, HR, Marcum Hotel, Campus Services
this is one of those times and the story is still
Center, Concessions and our finance department con-
unfolding. None of us know how this will end
tinue to find alternate ways to meet customer needs
but I am sure it will change our lives forever.
with continuing our programming and service the
Campus Services will still continue to take care of over 300 students on campus each day
best we can. I commend all of you for your dedication and your commitment to our success.
by providing food and beverage from Pulley
We are going through this together, day by day, doing
Diner and Emporium. We are committed to
our best to make a positive impact on society in a
making sure our students remain safe and
moment in time when there are no easy solutions.
well nourished during this time. We have staff finding alternate ways to continue to
Take care of yourselves and your families. We need each other.
Geno Svec Executive Director of Campus Services Chief Hospitality Officer